Carrot and carrot juice quality as affected by cutting shapes and heat treatment

الملخص EN

The effects of some different cutting shapes (whole, serrated and sliced) and moist-heat treatments (blanching in boiling water with or without applying pressure for different time intervals) on physical, chemical, sensory properties and microscopic structure of carrot (Daucus carrot L) were investigated.

Physico-chemical and sensory properties of carrot juice produced from selected blanched carrot in-between the investigated samples were evaluated.

The serrated carrot samples blanched in boiling water for 10 min or for 1 min under pressure seemed to improved color, nutritional properties, and had higher over-all acceptability scores.

Scanning electron microscopy showed that blanching of whole and serrated carrot samples in boiling water for 10 min.

caused some visible changes in the cell (dense and swollen walls).

Blanching of whole and serrated carrot samples for 1 min.

under pressure resulted in more tissue disruption and caused cell separation in the middle lamella of the sliced carrot samples.

Heat treatment made extraction more difficult and consequently less juice was extracted.

Juice produced from selected serrated carrots blanched in boiling water with or without applied pressure had higher visual color scores.

Blanching of carrot samples before juicing process could protect carotene against loss since their retention % were higher than those retained in fresh carrot juice samples.

There was slight increase in total sugar contents of the tested carrot juice samples (samples C and D(.

However, blanched carrot juice samples were lower in protein and lipid than those of fresh carrots.